Ingredients:

Method:

Preheat oven to 220°C or 200°C fan-forced.

Cut potatoes into chip shapes. Toss the chips in 2 teaspoons rice bran oil - just enough to coat them but not drench them or the chips will be soggy. Place on baking paper on a baking tray. Bake for about 30 minutes.

Chop the bread crusts in a food processor to make crumbs.

Beat egg with Dijon mustard.

Dip salmon pieces in the egg mixture then in the breadcrumbs.

Heat one tablespoon of oil in a frying pan and cook until golden. If pan gets a little dry, add a dash more oil.

Remove chips from oven when golden and sprinkle with sea salt. Serve with the salmon and salad or steamed veggies.

Notes

You can make your own aioli to serve with the fish fingers. Use a stick blender to mix 1 crushed garlic clove, 2 egg yolks and 1 tsp salt. Continue pulsing stick blender as you add 1 cup of olive oil in a very slow drizzle until it's all combined and thickened and a lovely, creamy colour. Stir in 1 tablespoon water, 1 tablespoon lemon juice and 1 tsp dijon mustard. Serve.